Tonya's Chicken Noodle Soup
This recipe is kinda late seeing as how spring is upon us but I finally came around to it so here it is... We LOVE soups in our home. Especially on cold wintry days or when someone's under the weather. I made this chicken noodle soup for my husband when he was recovering from his surgery. It's kind of a chore to make but the time you put into it will be worth it...
Homemade chicken noodle soup
- 2 Tbsp olive oil
- 1 medium yellow onion
- 3 cloves garlic
- ½ lb. carrots
- ½ bunch celery
- Boneless skinless chicken breasts (however much meat you want)
- 1 tsp dried basil
- 1 Tbsp dried parsley
- ½ tsp dried thyme
- pepper to taste
- 2-3 tsp salt
- 6 oz. egg noodles
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot and sauté over medium heat for about 5 minutes, or until the onions are soft and transparent.
- While the onion and garlic are sautéing, wash and slice the carrots and celery. Add them to the pot and continue to sauté for a few minutes more.
- Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, pepper, and eight cups of water. Cover the pot, bring it to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
- After an hour of simmering, remove the chicken from the pot. Using two forks, shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking.
- Cook noodles according to package. Return the shredded chicken to the pot. Add salt to taste . Serve hot!
- Note** you could also just substitute the fresh veggies with frozen ones or 2 large cans of veg-all.